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Patent Searching and Data


Matches 801 - 850 out of 1,299

Document Document Title
JPH0443628B2  
JPH04190735A
PURPOSE: To prepare new bread having high nutritive value and excellent taste, flavor, palatability and preservability by adding malt and salt to soybean pulverized under specific condition, fermenting the mixture to obtain a fermented f...  
JPH04179434A
PURPOSE: To prepare an edible container giving crisp feeling to the palate by kneading wheat, etc., and water, sandwiching the aqueous kneaded mixture between hot plates to gelatinize the starch, drying at a specific temperature, forming...  
JPH04173046A
PURPOSE: To obtain an oil and fat composition effective to suppress the whitening of a composite cake composed of a combination of chocolate, etc., and a baked cake such as biscuit during preservation by compounding an emulsifier capable...  
JPH04152836A
PURPOSE: To obtain the subject material having short texture imparted thereto by flowing down and extending an aqueous material prepared by kneading raw materials with water onto a hot plate, sandwiching the aqueous material between the ...  
JPH0424970B2  
JPH04108332A
PURPOSE: To obtain the subject lustering composition capable of forming a glossy tough crust free from exfoliation, reduction of gloss and stickiness when baking a bread or a cake after application to the surface of a dough of bread or c...  
JPH0484849A
PURPOSE: To enable preservation of a Japanese cake in a state of maintained appearance, taste and flavor in production thereof for a long period by enclosing a cylindrical Japanese cake in glassine IIDAI paper, placing the resultant cake...  
JPH0430743A
PURPOSE: To obtain the subject easily eatable frozen or non-frozen pizza pie by cutting a pizza dough to a prescribed size after the primary fermentation, cutting and dividing the piece optionally keeping the cut pieces in a bonded state...  
JPH043931B2  
JPH0380453B2  
JPH03290145A
PURPOSE: To obtain a hot cake capable of being stored for a long period at the ordinary temperature by compounding a low molecular polyhydric alcohol such as a monosaccharide, sorbitol and/or glycerol, baking the mixture to adjust the wa...  
JPH0358260B2  
JPH03187350A
PURPOSE: To obtain a painted food excellent in clearness, useful in the food sector by putting into a packaging container a food and a bag filled with a gas-generating substance and provided outside with printed images comprising an edib...  
JPH03187351A
PURPOSE: To obtain a painted food excellent in clearness, useful in the food sector by heating the whole package form prepared by putting a food expandable by heating into a packaging container provided inside with printed images compris...  
JPH03175928A
PURPOSE: To produce cakes capable of choosing arbitrary baking condition and storing moist feeling for a long period and having good texture by dispersing capsules having a specific internal fluid state into structure of cake. CONSTITUTI...  
JPH0369643U  
JPH03155765A
PURPOSE: To obtain vegetable-dried laver containing vitamin, mineral, protein, etc., and capable of adding it to rice flake, cake, bread, SUSHI, protein, etc., by forming vegetable used as a raw material into a fine-grain vegetable and m...  
JPH0342869B2  
JPH0342063B2  
JPH03139267A
PURPOSE: To readily produce 'OKONOMI-YAKI' (a Japanese style pancake or pizza made from batter with bits of meat, seafood, egg and chopped vegetables) of an optional shape with good baking finish by using a peripheral loopy part of slice...  
JPH03127942A
PURPOSE: To enable to heighten the safety of the subject device and simply clean the device by covering the backward travel portion of a conveyor belt, a driving motor, pulleys, a transversely moving mechanism, etc., in the automatically...  
JPH0334892B2  
JPH03119949A
PURPOSE: To retard the hardening of the interior of bread during storage and to obtain a bread product not practically reducing the elasticity of the interior immediately after cooling to room temp. by adding a thermally stable enzyme to...  
JPH0383536A
PURPOSE: To obtain a waffle cone with uniform bake color tone and no brittleness, hard to develop cracks or fissures by baking a batter dough containing wheat flour and dextrin into a sheet and by conically rolling up and forming the res...  
JPH0380039A
PURPOSE: To obtain small pieces of cake free from roughness on cut surface and shape disorder of decorative material on the surface layer even in high tackiness of cake ingredient by introducing a knife into a cake to be cut, cutting the...  
JPH0331878U  
JPH0331877U  
JPH0358734A
PURPOSE: To prepare the subject cake capable of being distributed without a sterilization process and of being readily opened, free from a dry texture and having a good flavor by filling a cake dough in a container, baking the dough and ...  
JPH0353841A
PURPOSE: To obtain the subject readily handleable cup without easily breaking by integrally winding and extending a wide angle mouth edge part provided in the upper mouth part of an inverted conical part of a cone cup with a sugar biscui...  
JPH0335759A
PURPOSE: To obtain the subject packaged spongy food capable of providing a spongy food having rich flavor and soft mouth feeling by baking before eating by sealing a frothed egg white material containing an egg white-derived solid matter...  
JPH037542A
PURPOSE: To provide a fondant dripping preventive which is effective in a small amount without taste impairment of bread or the like, by mixing a hardened oil melting at a specific temperature, enzyme-deactivated porous soybean flour and...  
JPH034730A
PURPOSE: To provide the subject packaging form improved in storage stability and stain development problems, consisting of a specific processed paper made up of plastic layer and paper layer with one or both of the surfaces being of pape...  
JPH02145084U  
JPH02127177U  
JPH02249453A
PURPOSE: To obtain the title filling having high emulsifying stability, free from separation of water and having good preservative property and workability by heating a raw material containing a purified soybean protein obtained by hydro...  
JPH02245156A
PURPOSE: To obtain the subject processed food capable of giving a fried food free from stickiness even by heating in a microwave oven after preservation in frozen state, by successively coating at least a part of bread crumb particles wi...  
JPH02245170A
PURPOSE: To provide the subject composition for coating the non-baked frozen food such as bread dough or pizza and subsequently baking the food on the employment thereof to improve the flavor, texture, appearance, etc., of the bread, piz...  
JPH0242449B2  
JPH02227022A
PURPOSE: To prepare a sponge or sponge cake dough deep drawn into a complicated shape in a good yield by steaming the sheet of a sponge or sponge cake dough and subsequently draw-molding the steamed sheet into a container shape. CONSTITU...  
JPH02227061A
PURPOSE: To provide a packed food composition absorbing excess moisture in a dessicant and getting crispy feel of in case of re-heating for consuming the food by simultaneously packing the food and the dessicant. CONSTITUTION: The food s...  
JPH02222639A
PURPOSE: To obtain the subject bread, capable of suitably forming a spongy structure in blending with egg white without causing 'shrinkage' in thawing and warming in a microwave oven and drying of the surface by blending a bread dough co...  
JPH02182145A
PURPOSE: To obtain bread having excellent baked color, taste and texture free from release phenomena of crust by baking dough of bread, then steaming bread, then freezing, rebaking so that water content in the crust of bread and interior...  
JPH02177859A
PURPOSE: To obtain a good-quality strawberry cake decorating strawberries on a cake before eating and having high freshness by packing strawberries encased in a place of production or forwarding place and a cake encased in production pla...  
JPH02167022A
PURPOSE: To obtain bread, which improves preservability and smells well by baking at least its one part at the smallest trader, by respectively laying and baking molded dough on specified conditions. CONSTITUTION: The bread dough contain...  
JPH0282239U  
JPH02145165A
PURPOSE: To form emulsified composition of low water content giving filling and topping material having excellent heat resistance, appearance, texture and shelf stability by restricting amount of oil and water and mixing specific additiv...  
JPH02142438A
PURPOSE: To continuously mass produce slice pieces having fixed thickness by detecting rear end face of sponge cake continuously transported, automatically eliminating remaining slice pieces deviated from given thickness and cutting the ...  
JPH02128644A
PURPOSE: To provide the subject emulsified fats and oils having excellent long period preservability, anti-thermal shape retentivity and strain resistance and a good flavor and suitable as a filler for preparing confections, breads, etc....  
JPH0215182B2  

Matches 801 - 850 out of 1,299